• Thoroughly wash and dry the outer skin of the avocado to remove any dirt or potential contaminants.
• Carefully hold the avocado lengthwise in one hand. Using a sharp knife in the other hand, slice into the avocado until your knife hits the pit.
• Rotate the avocado, keeping the knife steady, to make a cut all around the pit. Twist the two halves apart.

Remove the pit

• Knife: Carefully strike the pit with the blade of the knife, embedding it slightly. Once it's lodged in the pit, twist the knife gently to loosen it and remove it from the flesh.
• Spoon: Slip the edge of the spoon between the pit and the avocado flesh and gently leverage the pit out.

Slices

• With an unpeeled avocado half in the palm of your hand, use your knife to make slices as thick as you want (be careful not to cut all the way through the skin).
• Note: You can hold onto the avocado with a tea towel or paper towel for a better grip.

Cubes

• Start with thick slices, then rotate the avocado half and cut crosswise to create small cubes. This is perfect for chopped salads, salsa, or any dish where you want small, bite-sized pieces of avocado.

Peel

• If you want clean-cut edges, peel the avocado before cutting it. Slice each avocado half lengthwise to quarter the avocado. Then, starting from the top edge, peel off the skin just like you would peel a banana.
• You can also do this with the avocado halves, but you’ll need to be more careful not to gouge the flesh. This method works best when you want to slice avocado roses or make an aesthetically pleasing Buddha bowl.